This satisfying, sweet and spicy tomato salad is vegan, no-cook and rich in fiber and protein to boot. Tomato chunks and cooked lentils marinate in lemon juice, olive oil and salt, which seasons the lentils and concentrates the tomato flavor. A heap of sweet basil is stirred in — think of it as the salad's leafy green — and a swirl of two-ingredient tahini-chile sauce adds pockets of heat, nuttiness and creaminess. Feel free to expand the salad (feta, cucumbers and sliced toasted almonds would all be welcome) or serve with grilled protein, salad greens, flatbread or toast. If you're heat-averse, try this balsamic tahini sauce instead.
Full Recipe
Author
Ali Slagle | 2026-07-20
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